果胶的

Your diet may only include broth, water, jello and other clear liquids for what can seem like a long time.

你的饮食可能只包括肉汤，水，果胶和其他明确的液体怎么看起来很长一段时间。

The characteristic of pectinases production by solid state fermentation with Penicillium oxalicum BZH-2002 and lixiviation condition were investigated.

对草酸青霉菌BZH-2002菌株固体发酵果胶酶的特性及浸提条件进行了研究，确定其最佳产酶时期为72-92h，利用干物质量最快的时期为24-72h，发酵产酶期间培养基介质中pH值呈"V"字形变化。

The main results were as follows. The main nutrition bioactive components in Opuntia Milpa Alta were analyzed using chemical and instrumental analytical methods. The results showed that the content of crude protein and fat was 0.65%～0.68% and 0.30%～0.31% respectively. The total content of the amino acids was 6.81%～7.38%, and Glu was 1.08%～1.52%.The contents of pectin and cellulose was 1.47%～1.68%, 0.87%～1.22% respectively. They were oxalate free and rich in Ca 5.6%, Fe 8.06mg/100g, Zn 3.30mg/100g, VB6 5.62mg/100g, low in tannin 0.02%～0.04%.The bioactive matter content such as polysaccharide, polyphenol, and flavone were high, about 1.27%, 63.14mg/100g, 36.21mg/100g respectively.

主要研究内容如下：采用化学和仪器分析方法，对米邦塔仙人掌中的主要营养和生理活性成分进行分析，结果表明，粗蛋白含量为0.65%～0.68%，脂肪含量为0.30%～0.31%；氨基酸总量为6.81%～7.38%，其中谷氨酸含量达1.08%～1.52%；果胶、膳食纤维分别为1.47%～1.68%和0.87%～1.22%；干样钙含量5.6%，铁8.06mg/100g，锌3.30mg/100g；B族维生素丰富，其中干样VB6含量5.62mg/100g；单宁0.02%～0.04%；不含草酸；生理活性物质如粗多糖、多酚、黄酮类物质分别约为1.27%、63.14mg/100g、36.21mg/100g，半乳糖约占多糖中单糖总量的80%；HPLC检测出8种酚类物质，绿原酸含量最多达42.40μg/g，其次是芦丁和槲皮素，其含量分别为25.02μg/g和10.91μg/g。

The cuticle exists as the separable outer boundary and consists of a layer of wax and pectin materials that appears to be structureless.

可以区分开来的外部周界是表皮层，由无定形组织的蜡质和果胶构成。

When fresh paper mulberry bast was retted for 4d, theremoval of the bast pectin was close to 100%, and that of hemicellulose andlignin arranged from 55% to 60%, but the loss of bast cellulose was %, which indicated that the strain might preferentially ret the non-cellulose components ofpaper mulberry bast.

新剥制构皮经4d浸解后，其果胶近乎完全被去除，半纤维素和木素的去除率达到55-60％，而纤维素损失小于3％，这表明该菌株具有优先降解构皮非纤维组分的能力。

By using amylase and pectase, the natural brown colored cotton fabric is treated in the dipping process and pad- steam process, thus an optimized pretreatment process for such fabric is summed up.

选用淀粉酶、果胶酶，对棕色彩棉织物进行了浸渍法和轧蒸法前处理工艺的试验，总结出较佳的前处理工艺。

Asparagus＆ Jujube Honey Wine is developed with asparagus, fresh jujube and honey as its essentials and fruit wine yeast as its fermentation bacterial species according to the following procedures: Steaming of jujube, water addition ratio 1∶3～4, temperature 80～90℃, 30min; Preparation of asparagus juice, addition quantity of the composite enzyme of pectase and cellulase is 20～30u/ml, 90min; Addition quantity of fruit wine dry yeast 0.1％～0.2％ of materials input.

摘 要：以芦笋、新鲜红枣和蜂蜜为原料，果酒酵母为发酵菌种研制生产芦笋枣蜜酒。红枣蒸煮：加水比1∶3～4，温度80～90℃，30min；芦笋汁制备：果胶酶、纤维素酶的复合酶添加量20～30u/ml，时间90min；果酒干酵母添加量为投料量的0.1％～0.2％。

Quality wild grape wine with 11.6％ alcohol content, total acid 8.5g/L, residual sugar 3.6g/L, and steeping material 27.5g/L was produced with full－black wild grape over 90％ the amount of the raw materials and dry white wine, imported wine yeast, sugar, pectase and albumen powder as its auxilliary materials by techniques of fermentation and sprinkle etc.

摘 要：选用90％以上的全黑山葡萄为原料，干白原酒、进口葡萄酒酵母、白砂糖、果胶酶、蛋白粉为辅料，经发酵、淋酒等酿造工艺可生产出11.6度、总酸8.5g/L、残糖3.6g/L、浸出物为27.5g/L的优质山葡萄酒。

Semiquantitative PCR analysis revealed that the levels of pectate lylase and β-galactosidase gene (MA-gal1) transcript were related with the banana fruit ripening and softening.

通过半定量PCR分析表明，所克隆的β-半乳糖苷酶基因（MA-gal1）和果胶裂解酶基因的表达与果实成熟软化相关。

The expression of banana Lectin gene and Pectate Lyase gene in different tissues and on different ripening stages of fruit was studied. The Total RNA of 12 tissues was extracted from bananas root,leaf,fruit peel and pulp on different ripening stages of post-harvest fruit.

本研究还用RT-PCR的方法对香蕉凝集素基因和香蕉果胶裂解酶基因在香蕉不同组织和果实采后不同成熟阶段的表达情况进行了研究。

Breath, muscle contraction of the buttocks; arch body, as far as possible to hold his head, right leg straight towards the ceiling (peg-leg knee in order to avoid muscle tension).

呼气，收缩臀部肌肉；拱起身体，尽量抬起头来，右腿伸直朝向天花板（膝微屈，以避免肌肉紧张）。

The cost of moving grain food products was unchanged from May, but year over year are up 8%.

粮食产品的运输费用与5月份相比没有变化，但却比去年同期高8％。